Skillet Buttermilk Biscuits

1.Measure 2 cups of flour into a large bowl, add shortening and
cut into flour. I find using my hands is easier to thoroughly mix the
shortening. You can also use a pasty blender.

2.Add the buttermilk and lightly mix dough just until it starts
to come together. If the dough looks really wet that's OK just add more flour.
I like to start with a wet dough and then gently add flour as I go.

3.Turn the biscuit dough onto a floured surface and lightly
knead. Make sure not to overwork the dough or it will result in tough biscuits.

4.Pat into a circle about 1/2 thick (do not roll with a rolling
pin). If you like higher biscuits then leave the dough a bit thicker. Use a glass
or biscuit cutter to shape the biscuits.

5.Gently press the floured glass or biscuit cutter into the
biscuit dough and push down.NEVER
TWIST the cutter or glass, because this will end up sealing the sides of the

6.biscuits preventing from rising.

7.Cut and shape all of the biscuits and place each biscuit into
a large lightly greased cast iron skillet, touching each other.

8.Make a fist and using your knuckles push down on each biscuit
making an indention. Brush melted butter all over the biscuits. You can see
where you pressed down all that melted butter just pools together.

9.Most people don't agree with adding butter before baking, but
this is how I make them withmy
recipe.Different strokes for different
folks!

10.Bake in a preheated 400 degree oven for 12- 15 minutes or
until golden brown on top. When biscuits are done remove from oven and brush
with more melted butter.

11.Cool, split each biscuit with a fork and serve.

Yields: 7 - 10 biscuits depending
on the size. I like high biscuits, so I get about 7 –8

Cook's Note: If you don't have
fresh buttermilk on hand you can always make your own. Just add one tablespoon
of white vinegar or lemon juice to every cup of whole milk. Stir and let sit
for about 10 minutes. Now you have sour milk aka buttermilk.

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